Make 'Grilled Corn Salad with Chèvre' from this PCC recipe

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Jul 16, 2013

Grilled Corn Salad with Chèvre


4 ears fresh corn – silks removed, husk on and soaked in cold water for 30 minutes

1⁄4 cup lime juice

1 tablespoon Dijon mustard

1 clove garlic, minced

3 tablespoons olive oil

Salt and freshly ground black pepper, to taste

1 pint grape tomatoes, halved

3⁄4 cup crumbled fresh goat cheese (about 6 ounces)

1⁄4 red onion, finely chopped

1⁄4 cup chopped fresh basil


Heat grill to high. Grill corn until charred on all sides, turning every few minutes until tender, 12 to 15 minutes. Allow to cool and remove husks from corn. Using a sharp knife, carefully cut kernels from stalk and transfer to a large bowl.


Combine lime juice, Dijon and garlic in a small bowl. Slowly whisk in oil; season with salt and pepper. Toss together corn, dressing and remaining ingredients.


Recipe by PCC Natural Markets. 
For more delicious, seasonal recipes, visit


Each serving: 250cal, 17g fat

(6g sat), 15mg chol, 350mg sodium, 19g carb, 3g fiber, 10g protein

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